Clean the aubergine and peppers and cut them in half. Grill at 180 ° C in the oven on the top shelf. If the bell pepper skin starts to bubble, it`s done. The eggplant should be nice and soft. Then skin everything. The easiest way is to let both evaporate in a plastic bag.
Meanwhile, pound the walnuts nice and small in a mortar, there shouldn`t be any larger pieces, but it should also be coarser than with ground walnuts.
Put the vegetables in a tall container and puree them together with a pressed clove of garlic. Stir in the walnuts and spices (amount according to taste).
And the spread is ready. Also tastes very tasty as a dip. Sometimes I do a little more and then freeze.
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